If you’re looking for a delightful, moist, and tender treat that combines the tangy richness of sour cream with the burst of juicy blueberries, this Blueberry Sour Cream Coffee Cake Recipe is exactly what you need. It’s an absolute showstopper with its buttery crumb, cinnamon-spiced streusel topping, and luscious blueberries nestled in every bite. Perfect for breakfast, brunch, or an afternoon pick-me-up, this coffee cake feels like a warm hug and a sweet escape all at once. Trust me, once you try this Blueberry Sour Cream Coffee Cake Recipe, it’ll quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
This Blueberry Sour Cream Coffee Cake Recipe thrives on using simple, everyday ingredients that come together beautifully to create a harmonious blend of flavors and textures. Each item plays a crucial role — from the rich sour cream that keeps the cake incredibly moist, to the sweet and aromatic cinnamon streusel that adds a delightful crunch.
- Unsalted butter (softened): Provides richness and a tender crumb when creamed with sugar.
- Granulated sugar: Sweetens the cake and balances the tang from the sour cream and blueberries.
- Large eggs: Help bind everything together and add structure.
- Vanilla extract: Enhances the overall flavor with warm, sweet notes.
- Sour cream: Adds moisture, tanginess, and a soft texture that makes every bite luscious.
- All-purpose flour: Forms the cake’s sturdy yet tender base.
- Baking powder and baking soda: Ensure the cake rises nicely for a light, airy texture.
- Salt: Balances sweetness and deepens flavors.
- Fresh or frozen blueberries: Bursts of juicy fruit that complement the cake’s buttery richness.
- Brown sugar and granulated sugar (for streusel): Deliver a caramel-y sweetness and crisp topping.
- Ground cinnamon: Brings warm spice to the streusel topping.
- Melted unsalted butter (for streusel): Binds streusel ingredients into perfect crumbly clusters.
How to Make Blueberry Sour Cream Coffee Cake Recipe
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Grease a 9-inch square baking dish or a springform pan generously, so your cake releases perfectly after baking. This first step sets the stage for all the delicious layers to come.
Step 2: Cream Butter and Sugar, Add Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy—that’s the secret to a tender cake. Then, beat in the eggs one at a time, ensuring each is fully incorporated for a smooth batter. Finish this step by mixing in the vanilla extract followed by the tangy sour cream, which keeps the cake irresistibly moist.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. These dry ingredients create the perfect structure and rise for your cake. Gradually add this mixture into your wet ingredients, mixing just until combined to avoid a tough texture.
Step 4: Fold in the Blueberries
Gently fold in one cup of fresh or frozen blueberries. If you’re using frozen berries, make sure not to thaw them to prevent color bleeding and watery batter. The blueberries will add delightful pops of sweet, juicy flavor throughout your coffee cake.
Step 5: Add the Streusel Topping
For the iconic crumbly streusel topping, mix granulated sugar, brown sugar, cinnamon, salt, and flour in a separate bowl. Stir in the melted butter until the mixture resembles coarse crumbs. Sprinkle this streusel evenly over the top of your batter, promising a perfect crunchy contrast to the soft cake below.
Step 6: Bake Until Golden and Done
Pop your cake into the preheated oven and bake for 40 to 45 minutes. The top will turn a gorgeous golden brown, and when a toothpick inserted in the center comes out clean, you’ll know it’s ready. The smell alone at this point is a wonderful testament to what you’ve created!
Step 7: Cool and Serve
Allow the cake to cool in the pan for about 10 minutes to settle all those delightful flavors. Then slice it up and prepare to enjoy it warm or at room temperature. Each slice offers a perfect harmony of sweet, tangy, and buttery bliss that you won’t want to put down.
How to Serve Blueberry Sour Cream Coffee Cake Recipe
Garnishes
A simple dusting of powdered sugar on top brightens this coffee cake beautifully and adds an elegant touch. For an extra special presentation, you could drizzle a light glaze made from lemon juice and powdered sugar to highlight those tangy blueberries even more.
Side Dishes
This Blueberry Sour Cream Coffee Cake Recipe shines best with a companion cup of freshly brewed coffee or tea. For a brunch spread, pair with fresh fruit salad or a dollop of lightly whipped cream to complement the cake’s richness without overpowering it.
Creative Ways to Present
Want to impress guests? Serve individual slices on pretty plates with a sprig of mint or a few blueberries scattered beside. You can also transform this recipe into mini coffee cakes by baking it in muffin tins and topping each with streusel for a cute, portable treat.
Make Ahead and Storage
Storing Leftovers
Your Blueberry Sour Cream Coffee Cake Recipe will stay fresh at room temperature when wrapped tightly or stored in an airtight container for up to two days. For longer freshness, refrigeration will keep it moist for about a week.
Freezing
Freeze any leftover cake by wrapping it in plastic wrap and then aluminum foil to lock in moisture and prevent freezer burn. You can store it for up to three months. When ready to enjoy, defrost it overnight in the fridge for the best texture.
Reheating
To refresh your coffee cake’s just-baked warmth, gently reheat slices in the microwave for 15 to 20 seconds or in an oven at 300°F for 10 minutes. This will revive the tender crumb and melt the streusel topping slightly, just like fresh from the oven.
FAQs
Can I use frozen blueberries in this Blueberry Sour Cream Coffee Cake Recipe?
Yes, frozen blueberries work perfectly! Just make sure not to thaw them before folding into the batter to avoid excess moisture and color bleeding, which could change the cake’s texture and appearance.
What is the role of sour cream in this coffee cake?
Sour cream adds moisture and a slight tang that balances the sweetness, creating a tender, fluffy crumb. It also helps tenderize the gluten in the flour, making the cake soft and delicious.
Can I make this Blueberry Sour Cream Coffee Cake Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for similar texture. Be mindful to mix gently to maintain the cake’s tender crumb.
How do I know when the coffee cake is fully baked?
The best way is to insert a toothpick or cake tester into the center; if it comes out clean or with a few moist crumbs (but no wet batter), your coffee cake is perfectly baked.
Can I prepare this coffee cake the night before?
Yes! You can mix and assemble the batter and streusel topping, cover, and refrigerate overnight. Let it come to room temperature before baking to ensure even cooking and a tender texture.
Final Thoughts
This Blueberry Sour Cream Coffee Cake Recipe has everything you want in a homemade treat — moist, fruity, with just the right amount of spice and sweetness. It’s incredibly easy to make but tastes like you spent hours perfecting it. I can’t wait for you to try it and discover your new favorite coffee cake that’s perfect for sharing with family and friends any day of the week!
Print
Blueberry Sour Cream Coffee Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Blueberry Sour Cream Coffee Cake is a moist and tender treat featuring a luscious sour cream batter studded with fresh or frozen blueberries. It’s topped with a crumbly cinnamon-sugar streusel that adds a delightful texture and sweetness, making it a perfect morning indulgence or afternoon snack with coffee or tea.
Ingredients
Cake Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (do not thaw if using frozen)
Streusel Topping
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch square baking dish or a springform pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs, Vanilla, and Sour Cream: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and sour cream to add moisture and richness.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the batter.
- Fold in Blueberries: Carefully fold the fresh or frozen blueberries into the batter, distributing them evenly without crushing.
- Spread Batter: Pour and spread the batter evenly into the prepared baking dish or pan.
- Prepare Streusel: In a medium bowl, mix granulated sugar, brown sugar, ground cinnamon, salt, and flour. Stir in the melted butter until the mixture forms coarse crumbs.
- Top Batter with Streusel: Sprinkle the streusel topping evenly over the cake batter to add a sweet and crunchy layer.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool and Serve: Let the cake cool in the pan for about 10 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Use fresh or frozen blueberries; if using frozen, do not thaw to prevent the batter from becoming too watery.
- For a more intense blueberry flavor, gently toss the berries in a teaspoon of flour before folding into the batter to prevent sinking.
- Ensure the butter is softened for easier creaming with the sugar.
- If you prefer a more dramatic crumb topping, feel free to double the streusel ingredients.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Optionally, warm slightly before serving to enhance the buttery flavor and softness.
